Lemon drizzle cake & Drop Scones

My mum made this when I was on holiday. & I liked it so much I made it when I returned home. It’s a delicious, lemony soft and fluffy sponge. It is also very moist and lasts really well.

Doing this blog is forcing me to practice simple techniques in cake making. I keep noticing mistakes that I make when I go through the recipes.

For example I didn’t level the tray bake enough so it came out looking lopsided.

Lopsided lemon Sponge

Lopsided lemon Sponge

Its a very simple mistake but does make a lot of diffference to the bake. I could kick myself for missing stuff like this but when you are multi tasking then little key stages can be easily omitted.

That’s the problem when you bake at home with children.  Cooking with children is like juggling act. Take the drop scones for example. I wish I could say that this was a blissful serene moment between a mother and her children. That the boys were very patient and helped their Mother with the mixing whilst we all laughed and merrily put little dustings of flour on each others noses.  The reality was that my two lovelies were asking screaming for breakfast, argued over who was going to turn on the mixer, who was going to sit next to the mixer, who was going to break the eggs. In the midst of this I was trying to make breakfast -stop the kids from killing each other – balencing them both precariously on the kitchen top & putting away an online shop.  The Great British bake Off  seems a breeze compared do my weekly experiences of baking.

Oh and the drop scones were delicious. They are similar to the Scotch pancakes that I made the other week. The boys like them with Chocolate spread, lemon and sugar but I prefer them with Greek Yogurt, blueberries and maple syrup.


Till the next time.




Cheese scone

I love cheese scones, they are so simple and delicious with lots and lots of butter. It is simple and very quick. My 2 year old loved helping me with this and got his special rolling pin out for the occasion. He obviously gets his rolling skills from his mother…

Rolling cheese scone
Rolling cheese scone

Mary Berry makes a giant cheese scone cheese scone round instead of individual scones in her book.

Mary Berry's Cheese scone round
Delicious cheese scone

And it tastes delicious. Even my husband who is not a scone fan went back for seconds..and thirds. A winner again from Mary

Blueberry muffins

First rule about baking is – always check your ingredients before starting. There I was happily weighing our all my ingredients,  I go to the fridge to  get to the blueberries and there is less than half a punnet left.  My husband had got there before me. So I improvised -I had a couple of very ripe bananas which I mashed up and added. And to go with the healthy theme I added er.. half a bag of  choc chips.

So they ended up like this



and they were delicious and went down very well at work.

A happy baking mistake. My husband did present the criticism that they weren’t as soft as others he had had in the past……but you can’t please everyone!

Looking forward to the Greta British Bake off coming back next week!

Chocolate roulade

Yes I have been super productive this week. I have got the wind  up my bum when it comes to baking. I cooked three things at the weekend Chocolate roulade, cheese scone and muffins.

Chocolate roulade is one of those recipes that I would look at in a recipe book and go…nah – too much hassle. But it is surprisingly easy – well apart from the rolling part . More of that later. In fact having checked the link to the BBC website and read this version of MB recipe the method is different and I wish I had followed this version when I made it.

This is a remarkably rich cake and is not for the faint heated – it uses six egg yolks which are whisked with sugar until fluffy. Melted chocolate and whisked egg whites are folded carefully into the mixture.

Folding in the egg white

The cake didn’t take to long in the oven and ended up looking like this.

Mary Berry's chocolate roulade

Cake out of the oven

I followed MB’s instruction to letter, left the cake in the tin with a damp tea towel overnight. (This technique is different on the link above).

Now here’s where it all went a bit wrong. I should have researched this a bit better before rolling but I was in a hurry as per usual. In the book version I have it does not mention that you need to cut it from the short end to start it off. Mary says that cracks add to the charm. Well that’s lucky as the roulade ended up looking like this.

Chocolate roulade

Not so much a roll..

Oh well its tasted divine. It was moist, rich and decadent and something that I would definitely do again for a dinner party or a treat! I froze half so I do have that to look forward to.

Swiss Roll

I was a little apprehensive about making this bake. Rolling the cake filled me with dread! Fortunately I was cheered up by my 4 year old  who found the joke about swiss roll hilarious.

This is a fat free sponge.  Its very simple to make, whisking to get enough air into the sugar and eggs. The eggs and sugar will quadruple in size with enough whisking,


Swiss roll mixture – eggs and sugar

I was in a rush as usual and I didn’t fold in the flour enough – there were a fair few flecks in the mixture when it was put in the tin. I would have been crucified on the Great British bake off  for that!

The cake only takes about 10 mins and I let it cool a little before adding the jam.


Swiss roll out of the oven!

I trimmed the cake and let it cool a little before rolling it.

Rolling the cake did fill me with dread but it was fairly easy. It could have been a bit tighter but not bad for a first effort.

Mary Berry Swiss roll coated in sugar

Swiss roll coated in sugar

The finished product was fluffy & light. It was quite tasty but not enough to make me rush to bake it again. But it would be nice to eat with custard or cream.

My son’s birthday is coming up soon – I need to start thinking about how to make a TARDIS cakes. Till the next time – Chocolate roulade!